This beef turns out so succulent!
Check out what my pals over at TWP had to say about this recipe:
“I wasn’t even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.”
I think it should be called “perfection.”
Ingredients
1 whole Chuck Roast, 2 1/2 To 5 Pounds
Morton Salt And Pepper To Taste (Be Generous!)
3 Tablespoons Bertolli Olive Oil
4 whole Onions, Peeled And Sliced Thick
5 cloves Garlic, Chopped
2 cans Beer
1 teaspoon McCormick Ground Thyme
1/2 teaspoon Rosemary Leaves
Instructions
Preheat oven to 275 degrees.
Heat oil in a large dutch oven over high heat.
Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
Serve with very crusty bread to sop up the juice.
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Quick Tip: I love serving this meal with mashed potatoes, bread, and salad.
Thank you to TPW for this great recipe.
